One Pot Chicken and Gnocchi Soup Recipe

Introduction

This One Pot Chicken and Gnocchi Soup is a comforting and hearty meal perfect for chilly days. Combining tender chicken, pillowy gnocchi, and fresh herbs, it comes together easily in a single pot for simple weeknight cooking.

Ingredients

• 3 Tbsp. extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 cup chopped carrots
• 1 cup chopped celery
• 3 garlic cloves, minced
• 1 Tbsp. finely chopped fresh rosemary
• 1 Tbsp. fresh thyme leaves
• 1 lb. boneless, skinless chicken thighs
• 3/4 tsp. kosher salt
• 1/2 tsp. cracked black pepper, plus more for garnish
• 4 cups (1 quart) chicken broth
• 1 cup whole milk
• 2 Tbsp. all-purpose flour
• 1 (16-oz.) pkg. DeLallo Potato Gnocchi
• 1/2 cup frozen green peas
• Optional garnish: freshly grated Parmigiano-Reggiano cheese

Instructions

1. Step 1: Heat olive oil in a large stock pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until soft and aromatic, about 8 to 10 minutes. In the last 1 to 2 minutes, stir in the garlic, rosemary, and thyme.
2. Step 2: Add the chicken thighs to the pot and season everything with kosher salt and black pepper. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer until the chicken is cooked through, about 12 minutes.
3. Step 3: While the chicken cooks, whisk together the milk and flour in a bowl or large measuring cup. Set aside.
4. Step 4: Transfer the cooked chicken to a cutting board and add the gnocchi to the pot. Return to a simmer uncovered and cook until the gnocchi floats to the surface and is al dente, about 3 minutes.
5. Step 5: Shred the chicken into small pieces using two forks or chop finely. Add the milk and flour mixture to the pot and simmer, stirring frequently, until the soup thickens, about 3 minutes. Stir in the shredded chicken and frozen peas; cook for 2 more minutes.
6. Step 6: Taste and adjust seasoning as needed. Serve hot, garnished with freshly grated Parmigiano-Reggiano cheese and extra cracked black pepper if desired.

Tips & Variations

• Use chicken breasts instead of thighs if you prefer leaner meat, but reduce simmering time to avoid drying out.
• For a dairy-free version, substitute whole milk with coconut milk or almond milk and use a gluten-free flour blend.
• Add chopped spinach or kale with the peas for extra greens and nutrients.
• Swap the gnocchi for small pasta shapes like orzo or shells if desired.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or milk if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cooked chicken instead of cooking it in the soup?

Yes, you can add pre-cooked chicken when you add the milk mixture, but note that the flavor will be slightly different. This also shortens cooking time.

What type of gnocchi works best for this soup?

Potato gnocchi, like the DeLallo brand called for in the recipe, works best because it holds its shape well and becomes tender without falling apart during simmering.

One Pot Chicken and Gnocchi Soup Recipe

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4.9 from 58 reviews

This comforting One Pot Chicken and Gnocchi Soup combines tender chicken thighs, pillowy gnocchi, and fresh vegetables in a creamy broth flavored with fresh herbs. It’s an easy-to-make, hearty soup perfect for chilly days, delivering a delicious and balanced meal all cooked in a single pot.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 3 Tbsp. extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 cup chopped carrots
• 1 cup chopped celery
• 3 garlic cloves, minced
• 1 Tbsp. finely chopped fresh rosemary
• 1 Tbsp. fresh thyme leaves

Protein and Seasoning

• 1 lb. boneless, skinless chicken thighs
• 3/4 tsp. kosher salt
• 1/2 tsp. cracked black pepper, plus more for garnish

Liquid and Thickener

• 4 cups (1 quart) chicken broth
• 1 cup whole milk
• 2 Tbsp. all-purpose flour

Main Additions

• 1 (16-oz.) package DeLallo Potato Gnocchi
• 1/2 cup frozen green peas

Optional Garnish

• Freshly grated Parmigiano-Reggiano cheese

Instructions

1. Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the finely chopped onion, carrots, and celery and cook until softened and aromatic, about 8 to 10 minutes. In the last 1 to 2 minutes of cooking, stir in the minced garlic, chopped rosemary, and thyme leaves to release their flavors.
2. Cook Chicken: Add the boneless, skinless chicken thighs to the pot, seasoning them along with the vegetables with kosher salt and cracked black pepper. Pour in the chicken broth and bring the mixture to a boil. Then reduce the heat, cover the pot, and simmer until the chicken is cooked through, around 12 minutes.
3. Prepare Milk Mixture: While the chicken simmers, combine the whole milk and all-purpose flour in a bowl or large liquid measuring cup, whisking thoroughly until smooth. Set this mixture aside.
4. Cook Gnocchi and Shred Chicken: Remove the cooked chicken from the pot onto a cutting board. Add the potato gnocchi directly to the simmering broth. Cook uncovered until the gnocchi floats to the surface and is al dente, approximately 3 minutes. At this time, shred the chicken into small pieces using two forks or finely chop it, as preferred.
5. Thicken Soup and Finish: Slowly add the milk and flour mixture to the pot, stirring frequently. Allow the soup to simmer until it thickens, about 3 minutes. Return the shredded chicken to the pot along with the frozen green peas. Cook for an additional 2 minutes to heat through and complete the soup.
6. Season and Serve: Taste the soup and adjust seasoning with additional salt or pepper as needed. Ladle the soup into bowls and garnish with freshly grated Parmigiano-Reggiano cheese and extra cracked black pepper, if desired. Serve warm and enjoy.

Notes

• Use fresh herbs like rosemary and thyme to enhance flavor, but dried herbs can be substituted if fresh is unavailable.
• For a richer soup, substitute whole milk with half-and-half or cream, but adjust thinning by adding more broth if needed.
• Shredding the chicken finely helps to distribute protein evenly throughout the soup.
• Gnocchi cooking times vary by brand; cook until they float and are tender but still slightly firm to the bite.
• To make this recipe gluten free, use gluten-free flour and gluten-free gnocchi.
• This soup freezes well; cool completely and store in airtight containers for up to 3 months.

Keywords: chicken gnocchi soup, one pot soup, creamy chicken soup, easy dinner recipes, comforting soups